Fish Salad With Cajun Salmon & Kale

🧂 Ingredients

• 2 medium salmon fillets

  with skin on, about 150 g each
• Coconut oil
• Cajun spice blend
• 1 teaspoon paprika powder
• 1/2 teaspoon smoked paprika powder

  optional
• 1 teaspoon coriander seed powder
• 1/2 teaspoon cumin powder
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• Generous pinch of chili powder or flakes
• Juice of 1/2 lime
• 1 teaspoon sesame oil

  optional
• 2 tablespoon olive oil
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• A little salt and pepper
• 150 g shredded kale

  4 leaves, stem removed and leaves thinly sliced (5-6 oz.)
• 1 large carrot

  grated
• 1/2 red pepper

  thinly sliced
• 1 green spring onion

  chopped
• 1/4 cup pumpkin seeds
• 1/4 cup dried cranberries
• Handful of fresh coriander or parsley

Instructions

• 1 Combine the spices, salt and chili and rub over the salmon fillets. Set aside
  for a few minutes.
• 2 In a large mixing bowl, combine together the dressing ingredients and add the
  shredded kale. Using your hands, toss through and massage the dressing into the
  kale leaves for about 30 seconds. This process breaks down the kale fibres,
  making the leaves softer and easier to digest.
• 3 Heat a dollop of coconut oil in a frying pan over medium-high heat. Add the
  salmon, skin side down and cook for 5 minutes until crispy. Then, turn over and
  cook for 2 minutes flesh side down, plus 30 seconds on each of the sides. Remove
  to a cutting board.
• 4 Add the rest of the salad ingredients and mix through. Finally, flake or break
  the salmon fillets into bite-sized pieces and add to the salad. Enjoy!

Nutrition Info